KR101812852B1 - Manufacturing Method Of Preprocessed Mackerel for Sous-vide - Google Patents
Manufacturing Method Of Preprocessed Mackerel for Sous-vide Download PDFInfo
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- KR101812852B1 KR101812852B1 KR1020150179697A KR20150179697A KR101812852B1 KR 101812852 B1 KR101812852 B1 KR 101812852B1 KR 1020150179697 A KR1020150179697 A KR 1020150179697A KR 20150179697 A KR20150179697 A KR 20150179697A KR 101812852 B1 KR101812852 B1 KR 101812852B1
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- KR
- South Korea
- Prior art keywords
- mackerel
- weight
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- broth
- miso
- Prior art date
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A23L11/20—
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
Abstract
The present invention relates to a mackerel for a bead, which is a process for pretreating a bead so that the meat quality of the mackerel is smooth and non-inflammable even at an inappropriate bead temperature, and a method for preparing the mackerel, comprising: preparing a mackerel and preparing broth; A sauce preparation step of making sauce containing miso and the broth; A mackerel maturing step of wrapping the mackerel trimmed in the material preparation step with the vanity kitchen towel and then aging the mackerel; And a vinegar solution processing step of wrapping the mackerel which has undergone the aging step of the mackerel on the van kitchen towel, and a packaging step of vacuum packing the mackerel through the vinegar solution processing step And the step of immersing the mackerel in the preparation step comprises immersing in salty water, wherein the broth is seaweed derived from kelp and katsuobushi. In the sauce preparation step, the spice is miso miso, sake, mirin, sugar And the soup stock is made by mixing 13 to 17 parts by weight of sake, 4 to 6 parts by weight of mirin, 2.5 to 3.5 parts by weight of sugar and 45 to 55 parts by weight of broth, In the vinegar solution treatment, the vinegar solution is characterized in that the lemon juice is added in an amount of 4 to 8 parts by weight based on 100 parts by weight of water.
Description
The present invention relates to a method for manufacturing mackerel for a bead, and more particularly, to a method for manufacturing a mackerel for a bead, which is a process for pretreating a bead so that the meat quality of the mackerel is smooth and non-inflammable even at an inappropriate bead temperature.
Mackerel is a migratory fish species associated with the sea anemone species. It contains a large amount of DHA (docosahexanoic acid) or EPA (eicosa pentaenoic acid), which is good for brain health and adult diseases prevention.
However, if the cooking is inadequately performed in a state where the freshness is low, the fish is severely smothered. Therefore, in a place such as a school cafeteria where group meals are made, the food waste is often turned into food waste.
Therefore, in a place where group meals such as a school cafeteria are made, the Sous-vide recipe, in which the food in the sealed plastic bag is immersed in warm water for a certain period of time, is gradually adopted.
In the case of fish meat, the water bead operation is usually performed in hot water at 48 ° C. In this case, it is most important that the temperature is adjusted. To this end, water is circulated in the bead device and reheated in the circulation process. Ensure that water is continuously supplied to the fish meat.
However, when mackerel is subjected to large bead treatment for group feeding, it is difficult to handle all mackerels at a temperature of 48 ° C., which causes some mackerels to be treated at a temperature lower than 48 ° C., And the flesh can be cured.
On the other hand, Korean Patent Publication No. 10-1212175 B1 is most similar to the present invention in the prior art regarding the method of manufacturing mackerel, but it is known that a germicidal agent, soy sauce, miso, and ginseng concentrate are used in the preparation of seasoned mackerel The object and the specific manufacturing method are completely different from those of the present invention in which the mackerel for beads is manufactured.
A problem to be solved by the present invention is to provide a method for producing mackerel for a bead, which is soft and flesh-like even when a large amount of mackerel is cooked for group feeding or the like.
In order to solve the above problems, the present invention provides a method for preparing a mackerel for a water bead, comprising the steps of: preparing mackerel and preparing broth; A sauce preparation step of making sauce containing miso and the broth; A mackerel maturing step of wrapping the mackerel trimmed in the material preparation step with the vanity kitchen towel and then aging the mackerel; And a vinegar solution processing step of wrapping the mackerel which has undergone the aging step of the mackerel on the van kitchen towel, and a packaging step of vacuum packing the mackerel through the vinegar solution processing step And the step of immersing the mackerel in the preparation step comprises immersing in salty water, wherein the broth is seaweed derived from kelp and katsuobushi. In the sauce preparation step, the spice is miso miso, sake, mirin, sugar And the soup stock is made by mixing 13 to 17 parts by weight of sake, 4 to 6 parts by weight of mirin, 2.5 to 3.5 parts by weight of sugar and 45 to 55 parts by weight of broth, In the vinegar solution treatment, the vinegar solution is characterized in that the lemon juice is added in an amount of 4 to 8 parts by weight based on 100 parts by weight of water.
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According to the method for producing mackerel for a male bead of the present invention, the mackerel contains the miso, the vinegar solution is fed after the vinegar has been vigorously aged in the vase state, and then the vacuum packaging is carried out so that even if a large amount of mackerel is bead- And meat quality curing problems are prevented, the commerciality of the present invention is greatly improved.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method for manufacturing a mackerel for a bead according to the present invention; FIG.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a block diagram showing a method of manufacturing a mackerel for a bead according to the present invention. Referring to FIG. 1, a method for manufacturing a mackerel for a bead according to the present invention comprises a material preparation step (S10) ), A mackerel ripening step (S30), and a water bead preprocessing step (S40). In this step, the mackerel is cooked into a mackerel which is smooth and meaty even when a large amount of mackerel is bead-treated.
Hereinafter, the preparation process of the mackerel for the bead will be described. First, in the preparation step (S10) of the mackerel, a mackerel is prepared and the mackerel is prepared.
First, the mackerel is removed from the head and internal organs and cooked to the proper shape. Then, in order to remove primarily the fishy smell, the mackerel is soaked in salt water for 15 minutes, then rinsed with water and drained.
The process of obtaining the broth consists of cutting the kelp into water, cutting the katsuo bush into it, boiling it for a predetermined time, and then filtering out the clear water. Inosine acid in Katsuobushi and sodium glutamate in sea tangle give different flavor components. In particular, in the mackerel fermentation stage (S30) described below, the vanilla ingredient in the mackerel meat catches the tastiness of mackerel with sodium glutamate.
Here, the addition ratio of Katsuobushi and kelp is 23 to 25 parts by weight of Katsuobushi and 25 to 30 parts by weight of kelp to the water of 100 weight.
The sauce preparation step S20 is a step of preparing sauce to be used for aging mackerel, which is made by mixing miso miso, sake, mirin, sugar, and broth produced in the material preparation step (S10) 13 to 17 parts by weight of glutinous rice, 4 to 6 parts by weight of mirin, 2.5 to 3.5 parts by weight of sugar and 45 to 55 parts by weight of broth.
If conventional miso is used instead of miso, miso is preferably used in a weight ratio of 80% to miso miso, and the sake has an alcohol component sterilizing function, , The fish meat is prevented from being easily broken by the salt contained in the miso.
The mackerel aging step (S30) is a step of allowing the mackerel prepared in the source preparation step (S20) to be matured in the mackerel prepared in the material preparing step (S10) and then matured the mackerel, (Hereinafter referred to as "kitchen towel") and mature for 24 hours.
That is, when the seasoned mackerel is poured directly on the treated mackerel, the seasoning may be inhomogeneous, or when the mackerel is immersed in the container containing the seasoned mackerel, the seasoning may be excessive. On the other hand, in the present invention, an appropriate amount of seasoning is uniformly poured over the entire surface of the mackerel through the kitchen towel.
Inside the fish is derived from a weakly alkaline trimethylamine. The weakly acidic doenjang contained in the sauce changes the trimethylamine to trimethylammonium ion to secondarily remove the fishy smell of the mackerel.
In addition, the osmotic action of the salt contained in the doenjang causes the trimethylamine inside the mackerel meat to be discharged to the outside, thereby effectively removing the fish from the fish.
The pre-bead preprocessing step (S40) is a step of pre-treating the mackerel matured in the mackerel mashing step (S30) in accordance with the bead processing, which includes a vinegar solution processing step (S41) and a packaging step (S42).
The vinegar solution treatment process (S41) is a process for solving the problems of fishyness and meat quality deterioration due to uneven temperature in the process of treating the large quantity of mackerel mentioned above. First, the mackerel which has undergone the mackerel aging step (S30) , Wrapping the vinegar solution with a vanity kitchen towel, and then keeping it for about 1 hour.
The vinegar solution further functions to remove the fishy flesh and enhance the elasticity of the meat quality. Through this function, it is possible to solve the fishy and meat hardening problem of the mackerel which is beaded at 48 캜 or lower. As the vinegar solution, a liquid in which fruit juice having high acidity such as lemon juice is added to water is used, and it is preferable that the juice of lemon is added in a weight portion of 4 to 8 parts by weight of 100 water.
If the vinegar solution is added in an amount exceeding 8 parts by weight with respect to 100 parts by weight of water, the meat quality will become too soft and the sour taste will become stronger to deteriorate the taste of the mackerel. If added in an amount of less than 4 parts by weight, The elasticity strengthening effect becomes insignificant.
The wrapping process S42 is a process in which the kitchen towel is removed from the mackerel after the vinegar solution treatment process (S41), followed by vacuum packing and then freezing. The mackerel that has undergone this process can be kept for a long time, and after defrosting, it can be beaded and then cooked.
In the following, the qualitative data according to the specific embodiment of the present invention is described, but the present invention is not limited thereto.
Example 1. Mackerel was pretreated according to the present invention and then subjected to a bead process before being roasted.
Comparative Example 1. The mackerel was cooked in the same manner as in Example 1, but the vinegar treatment (S41) was omitted.
Comparative Example 2. Mackerel was cooked in the same manner as in Example 1, except that vinegar solution containing lemon juice was added in an amount of 3 parts by weight to 100 parts by weight of water in the vinegar solution treatment (S41).
Comparative Example 3 Mackerel was cooked in the same manner as in Example 1, except that vinegar solution containing lemon juice was added at a weight of 9 parts by weight to 100 parts by weight of water in step (S41).
Assessment Methods
1. Fishy Sensory Test: Fish smell was carried out by sensory test, and 30 adults (evenly distributed by age and sex) were evaluated. The rating was very good (◎), moderate (○), bad (△) , And extremely poor (X).
2. Evaluation method of meat quality of mackerel: The mackerel meat quality of mackerel was evaluated by 30 adults (evenly distributed by age and gender), and the evaluation grade was the same as that of the stomach odor test.
(Very good (?), Normal (?), Poor (?), Extremely poor (X)
As can be seen from the above Table 1, it can be seen from the comparative analysis of Example 1 and Comparative Example 1 that the processing of the vinegar solution (S41) improves the meat quality by eliminating the fishy smell of mackerel.
Further, comparative analysis of Example 1 and Comparative Example 2 showed that when the content of the vinegar solution was insufficient, the fishiness was increased and the softness of the meat was decreased. By comparing and analyzing the results of Example 1 and Comparative Example 3, , The effect of removing mackerel fish was excellent but the meat quality was decreased and sour taste of mackerel was increased and it was a little uncomfortable to eat.
Example 2. Mackerel was pretreated according to the present invention and then subjected to bead treatment at a temperature of 48 DEG C and then roasted.
Comparative Example 4. Mackerel was pretreated according to the present invention, subjected to bead treatment at a temperature of 45 DEG C and then roasted.
Comparative Example 5. Mackerel was pretreated according to the present invention, treated with water at a temperature of 51 DEG C and then roasted.
Assessment Methods
1. Fishy Sensory Test: Fish smell was carried out by sensory test, and 30 adults (evenly distributed by age and sex) were evaluated. The rating was very good (◎), moderate (○), bad (△) , And extremely poor (X).
2. Evaluation method of meat quality of mackerel: The mackerel meat quality of mackerel was evaluated by 30 adults (evenly distributed by age and gender), and the evaluation grade was the same as that of stomach acorn test.
(Very good (?), Normal (?), Poor (?), Extremely poor (X)
As can be seen from the above Table 2, even when the mackerel pretreated according to the present invention is subjected to bead treatment at a temperature lower than or higher than the optimum temperature of the water beads of 48 ° C, the degree of fishiness and meat quality are very good . Therefore, the mackerel pretreated according to the present invention can be cooked in a state of excellent meat quality without smelling even when the bead temperature is somewhat deviated from the appropriate bead temperature even when a large amount of bead is treated.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
A source preparation step (S20) of making sauce containing miso and the broth;
A mackerel maturing step (S30) in which the mackerel prepared in the material preparation step (S10) is wrapped with the vanity kitchen towel and then aged; And
(Step S41), which includes a step of wrapping the mackerel that has undergone the mackerel aging step (S30) on the van kitchen towel, and a step of vacuum-packing the mackerel through the vinegar solution processing step (S41) A bead preprocessing step S40 consisting of a packaging process S42;
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The mackerel preparation process of the material preparation step (S10) includes a process of immersing the mackerel in brine, wherein the broth is seaweed soup with kelp and Katsuobushi,
In the sauce preparation step (S20), the seasoning is made by mixing miso miso, sake, mirin, sugar, and the broth. In the miso miso weight 100, 13 to 17 parts by weight of sake, 4 to 6 parts by weight of syrup, 2.5 to 3.5 parts by weight of water and 45 to 55 parts by weight of broth are added,
Wherein the vinegar solution is added in an amount of 4 to 8 parts by weight of the lemon juice to 100 parts by weight of water in the vinegar solution treatment step (S41).
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| KR1020150179697A KR101812852B1 (en) | 2015-12-16 | 2015-12-16 | Manufacturing Method Of Preprocessed Mackerel for Sous-vide |
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| KR1020150179697A KR101812852B1 (en) | 2015-12-16 | 2015-12-16 | Manufacturing Method Of Preprocessed Mackerel for Sous-vide |
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| KR20170071704A KR20170071704A (en) | 2017-06-26 |
| KR101812852B1 true KR101812852B1 (en) | 2017-12-27 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220096407A (en) | 2020-12-31 | 2022-07-07 | 영산대학교산학협력단 | The manufacturing method of squid using sous-vide |
| KR20220096405A (en) | 2020-12-31 | 2022-07-07 | 영산대학교산학협력단 | The manufacturing method of roasted blowfish using sous-vide |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110604269A (en) * | 2019-09-19 | 2019-12-24 | 浙江工商大学 | Processing method of SVC prefabricated sturgeon meat product based on vacuum low-heat technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010148390A (en) * | 2008-12-24 | 2010-07-08 | Hiroshi Sawakami | Method for producing miso-soaked fish |
| KR101407351B1 (en) | 2013-12-05 | 2014-06-17 | 김형민 | A manufacturing method of spices mackerels for packing and spices mackerels for packing using the same |
| KR101552080B1 (en) | 2015-01-09 | 2015-09-09 | 강원대학교산학협력단 | The Manufacturing Method of HMR(Home Meal Replacement) by Microwave Cooking and Sous-vide process |
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2015
- 2015-12-16 KR KR1020150179697A patent/KR101812852B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010148390A (en) * | 2008-12-24 | 2010-07-08 | Hiroshi Sawakami | Method for producing miso-soaked fish |
| KR101407351B1 (en) | 2013-12-05 | 2014-06-17 | 김형민 | A manufacturing method of spices mackerels for packing and spices mackerels for packing using the same |
| KR101552080B1 (en) | 2015-01-09 | 2015-09-09 | 강원대학교산학협력단 | The Manufacturing Method of HMR(Home Meal Replacement) by Microwave Cooking and Sous-vide process |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220096407A (en) | 2020-12-31 | 2022-07-07 | 영산대학교산학협력단 | The manufacturing method of squid using sous-vide |
| KR20220096405A (en) | 2020-12-31 | 2022-07-07 | 영산대학교산학협력단 | The manufacturing method of roasted blowfish using sous-vide |
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| KR20170071704A (en) | 2017-06-26 |
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